Lavender Blackberry Scones
Bursting with juicy blackberries and infused with fragrant lavender, these lavender blackberry scones are the perfect treat for brunch, afternoon tea, or any time you're craving a little something special. Easy to make and even easier to enjoy, this simple, dairy-free recipe will yield fluffy, tender scones with an elegant twist.
Servings: 8
Calories: 392kcal
Ingredients
- 2 1/4 cups all-purpose flour + 1 tablespoon for dusting blackberries
- 1/2 cup sugar
- 2 teaspoons dried culinary lavender flowers
- 1 tablespoon baking powder
- 1/2 teaspoon coarse salt
- 1/2 cup vegan butter small cubes and frozen
- 1 egg
- 1/2 cup unsweetened plain coconut yogurt
- 1 teaspoon lemon juice
- 1 1/4 cups blackberries
For the frosting:
- 1 tablespoon lemon juice
- 4 blackberries
- 1 ½ cups powdered sugar
- 2 tablespoon unsweetened plain coconut yogurt
- Pinch coarse salt
Instructions
- Mise en place. Preheat your oven to 425˚F and line a baking sheet with parchment paper. Set it aside for later. Then, toss the blackberries with 1 tablespoon of flour until fully coated.
- Mix the dry ingredients. Combine the flour, sugar, baking powder and lavender flowers and whisk them until everything is evenly distributed. Set aside.
- Cut in the butter. Using a pastry cutter or a fork, cut the frozen butter into the flour mixture. When you’re done it will look rough with little pea sized bits of butter in the flour. It’s ok if it’s not all uniform in appearance.
- Mix the wet ingredients. In a small bowl, whisk the egg, yogurt and lemon juice together until smooth.
- Combine everything. Gently stir the wet ingredients into the dry ingredients with a rubber spatula or spoon. Once the dough is mostly together, stir in the floured blackberries.
- Shape the dough. Flour your surface to prevent things from sticking. Then, turn the dough onto the counter and gently fold it over a few times to create some layers and bring the dough together - this is sort of like kneading but you want to be gentle.Next, shape the dough into a large circle about 1.5″ in thickness before cutting it into 8 wedges.
- Bake the scones. Transfer the scones to your prepared baking sheet. Brush the tops with some thinned out coconut yogurt and sprinkle with coarse sugar.Then, bake for 14 - 15 minutes or until scones are fully set and slightly golden on top. Remove them from the oven and allow them to cool for a few minutes before transferring them to a cooling rack.Remove from oven and allow the scones to cool completely before adding the glaze.
- Make the glaze. In a small bowl, mash the blackberries with lemon juice until the liquid has changed to a dark color. Then, strain the solids from the juice. Whisk the powdered sugar into the lemon juice along with some coconut yogurt and mix together until smooth.
- Glaze the scones. When the scones have cooled, drizzle with the glaze and allow the glaze to dry before serving.
Nutrition
Calories: 392kcal | Carbohydrates: 66g | Protein: 5g | Fat: 13g | Trans Fat: 2g | Cholesterol: 20mg | Sodium: 402mg | Fiber: 2g | Sugar: 36g | Vitamin C: 6mg